- 6 slices pancetta
- 2 grouse breasts
- salt and freshly ground black pepper
- small handful sage leaves
- olive oil
- butter, for frying
- 2 tbsp olive oil
- 1 garlic clove, peeled and crushed
- 2 shallots, peeled and finely sliced
- ½ chilli, finely chopped
- 4 tbsp Marsala wine
- 2 tbsp rowan jelly (alternatively use redcurrant or blackcurrant jelly)
- 1 tbsp olive oil
- knob of butter
- 2 garlic cloves, peeled and crushed
- 300g/10½ oz curly kale
- 100ml/3½fl oz chicken stock
- For the grouse, lay three slices of pancetta on a board, overlapping slightly. Place a grouse breast in the centre, season with salt and pepper and place a few sage leaves on top. Wrap up the breast in the pancetta. Repeat with the other breast.
- In a frying pan, heat 1-2 tablespoons olive oil and fry the grouse for 2-2½ minutes on each side. Add a knob of butter and, when it has melted, baste the breasts. Remove from the heat and set aside to rest.
- For the sauce, heat the oil in a pan and gently fry the garlic, shallot and half the chopped chilli for a few minutes to soften. Add the Marsala and rowan jelly. Season to taste with salt and freshly ground black pepper. Reduce the heat and simmer until the sauce has thickened.
- For the kale, heat the oil and butter in a pan and gently fry the garlic and the reserved chilli for two minutes. Add the kale, stir in the stock and cook for 2-3 minutes, or until the kale has wilted.
- To serve, spoon the kale onto serving plates and place the grouse alongside. Drizzle with the sauce.